Egyptian Moussaka Recipe

Origin: Egypt      Period: Traditional

Ingredients

3 aubergines
salt, to taste
oil
2 onions, finely sliced
675g minced lamb or beef
black pepper, to taste
1/2 tsp ground allspice or 1 tsp ground cinnamon
1 tomato, blanched, peeled and chopped
3 tbsp tomato purée
3 tbsp chopped parsley
2 tbsp butter
2 tbsp flour
300ml hot milk
pinch of grated nutmeg
1 egg yolk

Egyptian Moussaka Preparation:

Method:

Peel and slice the aubergines into thin rounds, salt liberally and place in a colander for half an hour for the bitterness to dissipate and for the excess moisture to drain away. Once rady, squeeze to dry then wash in cold water and pat dry. Fry the aubergine lightly in a little oil before draining on kitchen paper.

Fry the onions in 2 tbsp oil until golden brown then add the minced meat and continue frying until the meat has coloured. Season with salt and black pepper and add the allspice or cinnamon.

Add the chopped tomato, tomato paste and parsley to the meat mixture and stir to incorporate. Add a few tablespoons of water and allow to simmer for about 15 minutes, or until the mixture has dried.

Place a layer of aubergines in a deep baking dish, top with the meat mixture, then a layer of onion, add another layer of aubergines, a final layer of meat, a layer of onions and top everything with another layer of aubergines.

Prepare a Bechamel sauce by melting the flour in a saucepan, stirring-in the flour until incorporated. Cook for about a minute then gradually add the hot milk, stirring with a whisk to prevent lumps from forming. Bring to a simmer and cook until the sauce thickens then add the nutmeg. Pour out a little sauce, whisk-in the egg yolk and slowly pour back into the pan, whisking all the while.

Pour the resultant sauce over the assembled moussaka then transfer to an oven pre-heated to 190°C and cook for about 45 minutes. Serve the dish straight from the oven.

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